made by chefs for chefs. · with bourbon vanilla extract, choux pastry and caramel icing). 0163403...

Made by Chefs for Chefs.

2018

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Traiteur de Paris 03

Petits Fours 07

Desserts 13

Appetizers 27

Side dishes 31

Logistics 37

Contents

03

Traiteur de Paris has just one ambition: to offer the best culinary expertise through its range of premium customizable products made exclusively for professionals.”

“our story

1996The two founders of the company meet: they are Denis Pinault and

chef Yann Le Moal

1997Our first catering centre is set up

near Paris

1999We launch our first frozen

petits fours

2000The team sets up

a new production site in La Guerche-de-Bretagne

in Brittany

2002A range of desserts is added to

our catering package

2006A second production site is

opened in Fécamp in Normandy

2007The production sites are awarded

BRC and IFS food safety certifications

2008Traiteur de Paris sets out to expand across Europe

2015The brand is now distributing products across 5 continents

If you want to make quality products, you have to pour your heart and soul into them!At Traiteur de Paris, people are at the heart of the business. Everyone involved is completely invested in our project, putting their heart and soul into producing high-quality pastries.

A lot of attention to detail is required when preparing our products, and many tasks are carried out by hand.

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“Our ingredients make all the difference.”We aim to offer you the most expert service we can, and we achieve that primarily though our choice of ingredients.

Our chefs select top quality ingredients. Where possible, they prioritize local French products (when using cream or butter, for example) or select carefully the origin of the products, such as Guérande salted caramel, Roussillon apricots, Sicilian lemons or Bourbon vanilla. Since September 2017, we have used certified products in our recipes, such as UTZ certified cocoa products. From 2018, all the eggs we use will be barn eggs.

Furthermore, we are proud to say that we have banned the use of the following: GMO products, artificial and synthetic coloring agents and preservatives, trans fatty acids and hydrogenated fats.

Finally, when we formulate our recipes, we aim to use vegetable-based setting agents.

Freezing seCures our produCts’ exCellent quality

Traiteur de Paris has chosen to freeze products, which is a natural way to preserve them. Freezing doesn’t alter the taste or texture and ensures the product can be restored to a standard worthy of the best restaurants.

Freezing also makes transportation easier, and guarantees food safety at the same time.

“Our commitment to your satisfaction.”

our Catering advisors are loCated as Close as possible to you

Our team based in New Jersey can advise you on how to use our products and help you make a selection.The team encourages relationships between professionals so that experiences can be shared, benefiting all involved.

paCkaging designed to suit your partiCular requirements

- Products are packed under a protective film. - Packaging solutions have been chosen

to facilitate storage.- Party and reception products are displayed

on ready-to-serve quality trays.- Our tutorials and videos show you how to

handle and prepare the products.

our logistiCs operation is managed so that it responds direCtly to your needs

- We have national and regional distributors who can provide you with the best standard of service.

- We stock our products in New Jersey, Florida and California.

- Our local team means you can call with any questions you might have.

Copyright © Free Vector Maps.com

07

Thanks to our pastry chefs’ expertise, Traiteur de Paris has devised a range of petits fours that reflect the quality

of traditional French pastry.

Petits Fours

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Petits Fours

prestige petits Fours

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6 Lime almondines with raspberry jelly and raspberries, blackcurrants and redcurrants.6 Caramel cheesecakes with a crumble base, caramel, caramel mousse and caramelized pecans.6 Almondine slices with coconut panna cotta, mango and passionfruit jelly, and shredded coconut.6 Mini choux buns with sugar pearls, praline cream and hazelnuts.6 Marly white chocolate biscuit slices, apricot and vanilla compote, Chantilly cream, semi-dried apricots and chopped pistachios.6 Chocolate Joconde squares with a crunchy chocolate base, milk chocolate mousse, chocolate ganache, white chocolate mousse and a piece of chocolate.6 Sponge cakes with redcurrant and raspberry syrup, redcurrant and strawberry jelly, mascarpone mousse, and ruby red-colored white chocolate chips.6 Marly biscuit slices with blackcurrant coulis, chestnut mousse, chestnut jelly and sugar pearls.

0159603Tray of 48 items (1.43 lbs)3 trays per case (4.30 lbs)

2 h at 40°F

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produCt highlights

Beautifully hand finished.

A luxury Petits Fours tray ready in minutes.

A protective cover.

haute Couture petits Fours

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6 Chocolate tartlets (chocolate crumble, rich chocolate ganache, dark chocolate mousse, chocolate sauce with fleur de sel).6 Coffee and speculoos mokas (coffee soaked hazelnut biscuit, coffee and speculoos buttercream, crunchy hazelnut pieces).6 Monts-Blancs (hazelnut financiers with chestnut-flavored whipped cream and Bourbon vanilla extract, and a chestnut purée shell).6 Chocolate caramel slices (crunchy biscuit with chocolate caramel ganache, caramel Chantilly cream, milk chocolate slab, caramel sprinkles).6 Lemon slices (lemon cake base, lemon cream, lemon jelly with orange and lemon zest, sugar pearls).6 Crunchy raspberry financiers (financier, raspberry jelly, white chocolate crunch, raspberries).6 Apple and quince Tatins (all-butter shortbread, apple and quince tatins, mascarpone cream, cinnamon).6 Saint-Honoré cakes (pure butter shortbread biscuits, low-fat cream with Bourbon vanilla extract, choux pastry and caramel icing).


2 h at 40°F

neW reCipe

Ready to serve on an elegant black tray for a premium appearance.Supplied with a protective cover to preserve the items.

Remove cover, allow to defrost for 2 hours at 40°F and serve.

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ChoColate passion petits Fours

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12 Crunchy chocolate and caramel financiers (chocolate financier, dark chocolate round and salted-butter caramel ganache).12 Gianduja praline slices (hazelnut financier, crunchy praline, Gianduja cream and nuts).12 Triple chocolate slices (chocolate Joconde biscuit, chocolate crunch, milk chocolate cream and white chocolate icing).12 Viennese coffee chocolates (chocolate crumble, chocolate and coffee cream, white chocolate mousse and cocoa powder).


2 h at 40°F

saint-germain petits Fours

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6 Strawberry slices (Joconde biscuit, strawberry jelly, buttercream and strawberry compote).6 Almondines with lemon zest, lemon cream, lemon and orange zest.6 Triple chocolate squares (chocolate Joconde biscuit, chocolate crunch, milk chocolate mousse, chocolate ganache and white chocolate mousse).6 Financiers, apricot jelly and chopped pistachios.6 Chocolate crumbles with dark chocolate ganache and dark chocolate cream.6 Caramel and cinnamon financiers with caramelized apple compote, topped with chopped almonds.6 Raspberry cheesecakes (cheesecake and raspberry jelly).6 Opéras (coffee soaked Joconde biscuit, coffee-flavored buttercream, chocolate ganache and chocolate icing).


2 h at 40°F

Suitable for vegetarians

Ready to serve on a black tray. Supplied with a protective cover to preserve the items.Remove cover, allow to defrost for 2 hours at 40°F and serve.

neW reCipe

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Petits Fours

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paris neW-york petits Fours

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8 Raspberry cheesecakes (cheesecake, raspberry jelly).8 Apple pies (caramel financier, caramelized apples, crumble).8 Pecan nut brownies (brownie, hazelnut Chantilly cream, caramelized pecan nuts).8 Carrot cakes (carrot cake, cream cheese, orange zest).8 Banoffee pies (chocolate crumble, chocolate and banana ganache, caramel Chantilly cream, caramelized hazelnuts).8 Strawberry and cranberry doughnuts (cranberry financier, strawberry mousse, dark chocolate drizzle).


2 h at 40°F

sWeet petits Fours

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6 Prune flan.6 Lemon slices (Marly biscuit, lemon cream, milk foam, orangeand lemon toppings).6 Almond sponges, custard, pineapple, pistachio nuts.6 Raspberry and vanilla squares (sponge cake, vanilla mousse, raspberry mousse, raspberry jelly).6 Chocolate cakes, chocolate ganache, chopped hazelnuts.6 Praline puff.6 Chocolate éclairs, chocolate icing.6 Pistachio almond sponges, raspberry cream, raspberry.


2 h at 40°F

traditional petits Fours

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6 Fraisiers (Joconde biscuit, strawberry jelly, buttercream).6 Pistachio financiers, apricot jelly, chopped pistachios.6 Almond lemon sponges, lemon jelly, lemon zest.6 Chocolate éclairs, chocolate icing.6 Opéra cakes (coffee soaked Joconde biscuit, coffee buttercream, chocolate ganache, chocolate icing).6 Chocolate crumbles, ganache and chocolate mousse, chocolate-coated cereal.6 Crumbles, raspberry jelly, raspberry.6 Cocoa tartlets, caramel ganache, caramelized pecan nuts.


2 h at 40°F

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baby CupCakes

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12 Vanilla baby cupcakes, lemon cream, lemon zest, pistachio powder.12 Tiramisu-style baby cupcakes (chocolate and hazelnut cupcake, mascarpone mousse, cocoa powder).12 Vanilla baby cupcakes, raspberry jelly, white chocolate shard.12 Chocolate baby cupcakes, chocolate ganache, chopped hazelnuts.

0137301Tray of 48 items (1.59 lbs)

2 h at 40°F

FinanCiers

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8 Almond sponge cakes with slivered almonds.8 Chocolate sponge cakes with chocolate chips.8 Almond and hazelnut sponge cakes with apple compote.8 Coconut sponge cakes.8 Pistachio sponge cakes with apricot and chopped pistachios.8 Almond sponge cakes with Morello cherries.

0160601Tray of 48 items (1.19 lbs)

2 h at 40°F

neW reCipe

Petits Fours

sWeet amuse-bouChe glasses

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9 Mini chocolate glasses (ganache, chocolate mousse and sauce, white chocolate shavings).9 Mini lemon meringue glasses (crumble, lemon mousse, meringue, candied lemon zests).9 Mini tiramisu-style glasses (biscuit soaked in coffee, mascarpone mousse, Chantilly cream, cocoa powder).9 Mini raspberry and vanilla glasses (raspberry soaked biscuit, vanilla sabayon, raspberry jelly, raspberry and chopped pistachios).

012050136 items (2.38 lbs) + 36 teaspoons

4 h at 40°F

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Our pastry chefs have developed a wide range of desserts that can be customized and made

as stylish as the French way of life.

Desserts

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ChoColate Fondant

produCt highlights

Authentic lava cake made with natural ingredients

(Chocolate / Eggs / Butter / Milk).

A sumptuous Chocolate center.

Easy and very quick to prepare.

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premium ChoColate Fondant

Premium chocolate lava cake with 22% chocolate (58% cocoa chocolate).

071680120 items of 3.17 oz (3.97 lbs)Ø 2.7"

16 mins at 350°F

ClassiC ChoColate Fondant

Traditional chocolate lava cake recipe with 8% chocolate (58% cocoa chocolate).

071690120 items of 3.53 oz (4.41 lbs)Ø 2.7"

16 mins at 350°F

Fondant With taÏnori® ChoColate oF valrhona®

Chocolate lava cake with 22% Taïnori® chocolate (64% cocoa chocolate originating from the Dominican Republic).

071700120 items of 2.82 oz (3.53 lbs)Ø 2.7"

14 mins at 350°F

produCt highlightsOur pastry chefs have chosen the Grand Cru TAÏNORI® chocolate from Dominican Republic, with a fruity and intense profile, for a true gourmet experience.

40/50 secsat 750W

40/50 secsat 750W

40 secsat 750W

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Desserts

gianduJa shortbread Cake

Crumble, chocolate Gianduja cream, mixed nuts and candied orange, crumble.

030190116 items of 3.17 oz (3.17 lbs)Ø 2.7"

4 h at 40°F

truFFon

Chocolate ganache with 72% cocoa chocolate, chocolate mousse with 58% cocoa chocolate, French meringue heart, chocolate decoration.

030140116 items of 3 oz (3.00 lbs)Ø 2.7"

4 h at 40°F

ChoColate tartlet

Chocolate shortcrust pastry (14% butter) with dark chocolate ganache (with 32% dark chocolate) and chocolate icing.

033770124 items: 2 trays of 12 items of 3.17 oz (4.76 lbs)Ø 3.3"

4 h à 40°F

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l’opÉra

Coffee soaked Joconde biscuit, coffee buttercream, chocolate ganache with 58% and 72% cocoa chocolates, chocolate icing.

031430116 items of 2.29 oz (2.29 lbs)L X W X H: 4.3" x 1.1" x 1.6"

3 h at 40°F

triple ChoColate Cake

Cocoa biscuit, chocolate crunch, dark chocolate ganache with 58% cocoa chocolate, milk chocolate mousse, white chocolate mousse.


3 h at 40°F

ChoColate sliCe

Chocolate Joconde biscuit, chocolate crunch with 58% cocoa chocolate, chocolate cream and chocolate mousse made with 71% cocoa chocolate, chocolate icing.


3 h at 40°F

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CheeseCake

produCt highlights

Crunchy base.

Light and airy texture.

Easy to use.

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premium CheeseCake

Cinnamon crumble, cheesecake mix, oven-baked.

020460120 items of 3.17 oz (3.97 lbs)Ø 2.7"

4 h at 40°F

Caramel CheeseCake

Crumble, caramel cheesecake mix, oven-baked.

033660120 items of 3.17 oz (3.97 lbs)Ø 2.7"

4 h at 40°F

ChoColate CheeseCake

Crumble, chocolate cheesecake mix with 58% cocoa chocolate, oven-baked.

033520120 items of 3.17 oz (3.97 lbs)Ø 2.7"

4 h at 40°F

speCuloos CheeseCake

Speculoos crumble, vanilla cheesecake mix, oven-baked.

033020120 items of 3.17 oz (3.97 lbs)Ø 2.7"

4 h at 40°F

red berry CheeseCake

Crumble, cheesecake mix, raspberry jelly, red berry mix (blackberries, raspberries, blackcurrants and redcurrants).

032970116 items of 3.17 oz (3.17 lbs)Ø 2.7"

4 h at 40°F

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ChoColate and Caramel duo

Chocolate crumble, 72% cocoa chocolate mousse, creamy caramel, chocolate shard.

030230116 items of 3.17 oz (3.17 lbs)Ø 2.4"

4 h at 40°F

CappuCCino

Chocolate crumble, coffee cream, milk mousse and cocoa powder.

033650116 items of 3.35 oz (3.35 lbs)Ø 2.4"

4 h at 40°F

tiramisu

Coffee soaked biscuit, mascarpone mousse, rum and Marsala, cocoa powder.

032610116 items of 2.82 oz (2.82 lbs)Ø 2.7"

3 h at 40°F

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Caramel delightwith salted butter with guérande salt

Caramel crumble, creamy caramel, caramel heart filling with Guérande salt, caramel mousse, caramel crumble sprinkles.

032800116 items of 3.17 oz (3.17 lbs)Ø 2.7"

4 h at 40°F

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apple tart With thin Crust

Buttery puff pastry, apple rosette.

050470118 items of 2.47 oz (2.78 lbs)Ø 5.1"

10 mins at 390°F

apple tatin tart

Shortcrust pastry, caramelized apples, caramel.

033100116 items of 4.23 oz (4.23 lbs)Ø 4"

10/15 mins at 390°F

1 min 30 secsat 800W

panna Cotta and mango shortbread

Coconut crumble, panna cotta with coconut, mango and passion fruit jelly, shaved coconut.

033250116 items of 3.17 oz (3.17 lbs)Ø 2.7"

3 h at 40°F

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straWberry sliCe

Almond sponge cake with strawberry jelly, light Bourbon vanilla cream, Bourbon vanilla-infused sponge cake, strawberry compote.


4 h at 40°F

Desserts

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red berry Charlotte

Sponge cake with raspberry pieces, vanilla mousse and red berry jelly, mix of red berries (raspberries, blackberries, redcurrants, blackcurrants), pistachios.

070120116 items of 2.82 oz (2.82 lbs)Ø 2.7"

4 h at 40°F

raspberry and straWberry tiramisu

Strawberry and raspberry soaked biscuit, mascarpone mousse, strawberry and raspberry jelly, white chocolate shard.

033800116 items of 2.82 oz (2.82 lbs)Ø 2.7"

3 h at 40°F

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lemon sliCe

Almond and lime sponge cake with lemon zest, lemon cream, lemon-infused sponge cake, light lemon cream.


4 h at 40°F

lemon tartlet

Buttery shortcrust pastry (14% butter), lemon curd (22% lemon juice) and candied lemon zest.

033750124 items: 2 trays of 12 items of 3 oz (4.50 lbs)Ø 3.3"

4 h at 40°F

lemon meringue tartlet

Buttery shortcrust pastry (14% butter), lemon curd (22% lemon juice) and meringue.

033760124 items: 2 trays of 12 items of 3 oz (4.50 lbs)Ø 3.3"

4 h at 40°F

lemon meringue pie

Crumble, lemon cream, Italian meringue, mix of shaved almonds with orange & lemon zests.

031400116 items of 3.17 oz (3.17 lbs)Ø 2.7"

3 h at 40°F

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mini Canele Cakes

Mini Bordeaux canelé cake with rum.

013420196 items of 0.60 oz (3.60 lbs)

1 h at 40°F

mini apple tatin

Caramelized apples on crumble.

011100130 items of 1.34 oz (2.51 lbs)

10 mins at 300°F

broWnie-style Fondant

Chocolate fondant with 58% cocoa chocolate, chopped pecan nuts.

013490148 items of 0.70 oz (2.12 lbs)

30 mins at 40°F

mini ChoColate Fondant

Chocolate fondant with 58% cocoa chocolate with liquid chocolate center with 72% cocoa chocolate.

013470148 items of 1.06 oz (3.17 lbs)

10 mins at 300°F

mini CheeseCake

Cheesecake mix on cinnamon crumble.

013460148 items of 0.70 oz (2.12 lbs)Ø 1.6"

2 h at 40°F

30 secs in defrost mode (150W)

45 secsat 500W

10 mins at 480°F

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Mini desserts

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mini sWeet Cakes to garnish

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12 Vanilla financiers.12 Raspberry financiers.12 Chocolate financiers.12 Caramel financiers.


1 h at 40°F

ChoColate Cake base

Mini chocolate cake with 58% cocoa chocolate.

0220401252 items: 4 trays of 63 items (3.33 lbs)Ø 1.5"

1 h at 40°F

almond FinanCier Cake base

Mini almond cake.

0220301252 items: 4 trays of 63 items (3.33 lbs)Ø 1.5"

1 h at 40°F

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ready in seConds

Crumble

Crumble with ground almonds.

03204012 bags of 2.20 lbs (4.41 lbs)

panCakes

Pancake with cream cheese.

022060180 items of 0.88 oz (4.41 lbs)Ø 3.5"

1 h at 40°F

Reheat less than a minute

15 secs at 800W

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Traiteur de Paris has remained true to its roots by building upon its extensive experience providing

for parties and receptions. We have unrivalled expertise in developing and producing savory canapés and petits

fours.

Appetizers

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vegetarian CanapÉs

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9 Burgers, coriander-yuzu cream, sugarsnap peas, teriyaki sauce, grilled sesame seeds.9 Vegetable club sandwiches (green bread, vegetables, multigrain bread).9 Onions cakes, mascarpone, walnuts, cranberries.9 Tomato financiers, ricotta cream, mozzarella cheese ball, marinated tomato.9 Blinis, pepper cream, roasted peppers.9 Spinach cakes, mascarpone cream, broad beans, sugarsnap peas.


3 h at 40°F

mini savory glasses

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12 Small glasses of spiced smoked salmon tartare, tzatziki cream, lemon jelly.12 Small glasses of spiced cream, pepper tapenade, grilled vegetables, Manchego cheese.12 Small glasses of tomato tartare, goat cheese mousse, almonds, basil.

013700136 items (2.22 lbs) + 36 teaspoons

4 h at 40°F

Open the packaging Cut the plastic film Remove the plastic film Leave to defrost for 3 to 4 h at 40°F

important To enjoy our reception trays at their best, it is essential that you follow the instructions below.

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mini quiChes

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15 Mini quiches goat cheese, honey.15 Mini quiches spinach, salmon.15 Mini quiches sun-dried vegetables, tomato.15 Mini quiches with cheeses (blue, Emmental, goat cheese).15 Mini quiches porcini mushroom, parsley.

014620175 items: 3 trays of 25 items (2.98 lbs)

20/25 mins at 300°F

vegetarian mini quiChes

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15 Mini quiches with goat cheese, spinach and almonds.15 Mini quiches with broccoli and Emmental cheese.15 Mini quiches with green asparagus and coriander.15 Mini quiches with cherry tomato and mozzarella cheese.15 Mini quiches with a curry spice mix, grilled eggplant and zucchinis.

016350175 items: 3 trays of 25 items (2.98 lbs)

20/25 mins at 300°F

tomato and goat Cheese savory Cake

Cake with goat cheese, zucchini and tomatoes.

08153018 items of 8.64 oz (4.32 lbs)

22 mins at 300°F

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mini savory Cakes to garnish

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12 Olive financiers.12 Emmental financiers.12 Tomato financiers.12 Spinach financiers.


1 h at 40°F

mini blinis Ø 1.6"

Plain mini blinis to garnish.

0133701180 items: 6 bags of 30 items (1.79 lbs)

1 h at 40°F

mini blinis Ø 2.2"

Plain mini blinis to garnish.

010530196 items: 6 bags of 16 items (1.79 lbs)

1 h at 40°F

mini savories With olives

Mini black and green olive cake.

0129401Approx. 250 items (4.41 lbs)

2 h at 40°F

mini savories With onions

Mini onion cake, chives.

0129201Approx. 250 items (4.41 lbs)

2 h at 40°F

Savory semi-finished products

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For many years now, Traiteur de Paris has been renowned for the quality of its vegetable side dishes

and its wide range of products that perfectly suit professionals' needs.

Side dishes

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potato gratin

produCt highlights

Nicely slicedFrench Potatoes.

Creamy Texture.

Easy to use.

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premium potato gratin

Potatoes, cream, Emmental cheese.

080060120 items of 3.53 oz (4.41 lbs)Ø 2.7"

24 mins at 350°F

mini grenaille potato gratin

Potatoes, cream, Emmental cheese.

082030124 items of 1.59 oz (2.38 lbs)Ø 2.4"

20 mins at 350°F

potato and porCini gratin

Potatoes, cream, Emmental cheese, porcini mushrooms.

080190120 items of 3.53 oz (4.41 lbs)Ø 2.7"

24 mins at 350°F

potato gratin With White truFFle

Potatoes, cream, Emmental cheese, white truffle 1% (Tuber aestivum).

082150120 items of 3.53 oz (4.41 lbs)Ø 2.7"

24 mins at 350°F

ClassiC potato gratin

Potatoes, cream, mozzarella cheese.

081370140 items of 4.23 oz (10.58 lbs)Ø 2.7"

24 mins at 350°F

2 mins 40 secsat 700W

2 minsat 700W


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potato quenelle With White truFFle

Mashed potatoes with white truffle 1.2% (Tuber aestivum).


12/15 mins in a pre-heated oven at 300°F, covered with aluminum foil

For 1 piece, 1 min 10 secs at 700W

For 4 pieces, 2 mins 40 secs at 700W

sWeet potato eCrasÉ With Cheddar

Sweet potato (16% chunks and 38% purée), potatoes, cream, ginger and grilled cheddar cheese.

082400120 items of 2.47 oz (3.09 lbs)Ø 2.4"

20 mins at 300°F

potato eCrasÉ With olive oil

Crushed potatoes, cream, extra virgin olive oil, parsley and garlic.

082460120 items of 3.88 oz (4.85 lbs)Ø 2.7"

25 mins at 320°F

Side Dishes


3 mins 50 secs at 700W

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asparagus and parmesan purÉe

Asparagus purée (21%), green asparagus (9%), pea purée and parmesan cheese.

082410120 items of 2.47 oz (3.09 lbs)Ø 2.4"

20 mins at 300°F

vegetable tatin

Puff pastry, Mediterranean vegetables (peppers, onions, zucchinis, tomatoes).

082290118 items of 2.82 oz (3.17 lbs)Ø 3.5"

25 mins at 350°F in its paper case

polenta sliCe With garden vegetables and parmesan

Polenta with vegetables (carrots, zucchinis) and parmesan cheese.

081330120 items of 2.82 oz (3.53 lbs)L x W: 4.7" x 1.2"

20 mins at 300°F

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mushroom Flan

Button mushrooms and chive flan.

080010120 items of 2.47 oz (3.09 lbs)Ø 2.4"

22 mins at 300°F

mediterranean vegetable Flan

Vegetable flan (tomatoes, zucchinis, peppers), slice of tomato and herbs.

080180120 items of 2.47 oz (3.09 lbs)Ø 2.4"

22 mins at 300°F

zuCChini and saFFron Flan

Saffron flan and zucchini slices.

080020120 items of 2.47 oz (3.09 lbs)Ø 2.4"

22 mins at 300°F

all our videos

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Side Dishes

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Code Product Units per case Case net weight (lbs)

Cases/ Layer Layers Cases

/ Pallet

Petits Fours0159603 PRESTIGE PETITS FOURS 3 x 48 4.30 10 10 100

0163403 HAUTE COUTURE PETITS FOURS 3 x 48 3.81 8 9 72

0165303 SAINT-GERMAIN PETITS FOURS 3 x 48 4.53 8 9 72

0165403 CHOCOLATE PASSION PETITS FOURS 3 x 48 4.50 10 10 100

0162203 PARIS NEW-YORK PETITS FOURS 3 x 48 3.96 10 10 100

0147403 TRADITIONAL PETITS FOURS 3 x 48 4.59 10 10 100

0147603 SWEET PETITS FOURS 3 x 48 3.96 10 10 100

0137301 BABY CUPCAKES 48 1.59 10 24 240

0160601 FINANCIERS 48 1.19 10 35 350

Desserts0716801 PREMIUM CHOCOLATE FONDANT 20 3.97 10 25 250

0716901 CLASSIC CHOCOLATE FONDANT 20 4.41 10 25 250

0717001 FONDANT WITH TAÏNORI® CHOCOLATE OF VALRHONA® 20 3.53 10 25 250

0301901 GIANDUJA SHORTBREAD CAKE 16 3.17 10 30 300

0337701 CHOCOLATE TARTLET 24 4.76 10 15 150

0301401 TRUFFON 16 3.00 10 25 250

0314301 L’OPÉRA 16 2.29 10 30 300

0319901 CHOCOLATE SLICE 16 2.29 10 30 300

0332901 TRIPLE CHOCOLATE CAKE 16 2.29 10 30 350

0336601 CARAMEL CHEESECAKE 20 3.97 10 30 300

0204601 PREMIUM CHEESECAKE 20 3.97 10 30 300

0335201 CHOCOLATE CHEESECAKE 20 3.97 10 30 300

0330201 SPECULOOS CHEESECAKE 20 3.97 10 30 300

0329701 RED BERRY CHEESECAKE 16 3.17 10 25 250

0302301 CHOCOLATE AND CARAMEL DUO 16 3.17 10 25 250

0328001 CARAMEL DELIGHT with salted butter with Guérande salt 16 3.17 10 25 250

0336501 CAPPUCCINO 16 3.35 10 25 250

0326101 TIRAMISU 16 2.82 10 25 250

0504701 APPLE TART WITH FINE CRUST 18 2.78 10 15 150

0331001 APPLE TATIN TART 16 4.23 10 15 150

0332501 PANNA COTTA AND MANGO SHORTBREAD 16 3.17 10 30 300

0338001 RASPBERRY AND STRAWBERRY TIRAMISU 16 2.82 10 25 250

0701201 RED BERRY CHARLOTTE 16 2.82 10 25 250

0334801 STRAWBERRY SLICE 16 2.47 10 35 350

0337601 LEMON MERINGUE TARTLET 24 4.50 10 15 150

0337501 LEMON TARTLET 24 4.50 10 15 150

0314001 LEMON MERINGUE PIE 16 3.17 10 25 250

0334701 LEMON SLICE 16 2.29 10 35 350


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38

Code Product Units per case Case net weight (lbs)

Cases/ Layer Layers Cases

/ Pallet

Mini desserts0134201 MINI CANELE CAKES 96 3.60 10 15 150

0111001 MINI APPLE TATIN 30 2.51 8 35 350

0134901 BROWNIE-STYLE FONDANT 48 2.12 10 25 250

0134701 MINI CHOCOLATE FONDANT 48 3.17 10 25 250

0134601 MINI CHEESECAKE 48 2.12 10 35 350

Sweet semi-finished products0221205 MINI SWEET CAKES TO GARNISH 240 4.23 10 6 60

0220401 CHOCOLATE CAKE BASE 252 3.33 10 19 190

0220301 ALMOND FINANCIER CAKE BASE 252 3.33 10 19 190

0320401 CRUMBLE 2 4.41 10 25 250

0220601 PANCAKES 80 4.41 10 20 200

Appetizers0159803 VEGETARIAN CANAPÉS 3 x 54 3.57 10 10 100

0137001 MINI SAVORY GLASSES 36 2.22 10 24 240

0146201 MINI QUICHES 75 2.98 14 16 224

0163501 VEGETARIAN MINI QUICHES 75 2.98 14 16 224

0815301 TOMATO AND GOAT CHEESE SAVORY CAKE 8 4.32 10 15 150

Savory semi-finished products0221105 MINI SAVORY CAKES TO GARNISH 240 4.23 10 6 60

0133701 MINI BLINIS Ø 1.6" 180 1.79 10 30 300

0105301 MINI BLINIS Ø 2.2" 96 1.79 10 30 300

0129401 MINI SAVORIES WITH OLIVES 250 4.41 10 15 150

0129201 MINI SAVORIES WITH ONIONS 250 4.41 10 15 150

Side dishes0800601 PREMIUM POTATO GRATIN 20 4.41 10 25 250

0813701 CLASSIC POTATO GRATIN 40 10.58 10 15 150

0820301 MINI GRENAILLE POTATO GRATIN 24 2.38 10 25 250

0801901 POTATO AND MUSHROOM GRATIN 20 4.41 10 25 250

0821501 POTATO GRATIN WITH WHITE TRUFFLE 20 4.41 10 25 250

0824001 SWEET POTATO ÉCRASÉ WITH CHEDDAR 20 3.09 10 25 250

0824601 POTATO ÉCRASÉ WITH OLIVE OIL 20 4.85 10 25 250

0808801 POTATO QUENELLE WITH WHITE TRUFFLE 48 3.70 10 25 250

0824101 ASPARAGUS AND PARMESAN PURÉE 20 3.09 10 25 250

0822901 VEGETABLE TATIN 18 3.17 14 16 224

0813301 POLENTA SLICE WITH GARDEN VEGETABLES AND PARMESAN 20 3.53 10 30 300

0800101 MUSHROOM FLAN 20 3.09 10 25 250

0801801 MEDITERRANEAN VEGETABLE FLAN 20 3.09 10 25 250

0800201 ZUCCHINI AND SAFFRON FLAN 20 3.09 10 25 250

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thank you

With our grateful thanks to WhiteFields Café in Cesson Sévigné and Léon Le Cochon Restaurant in Rennes, France.

Design © Happy Soup. January 2018 - Photo credits © B. Duquenne, G. Gauter, Happy Soup, Stéphane Laure, Point Cardinal and iStock.

Photos and information not contractually binding.

276, rue de Châteaugiron. CS 3633135063 RENNES Cedex - France

Tel. +33 (0)2 99 86 76 00Fax. +33 (0)2 99 86 76 [email protected]

Benjamin Buetas11 Enterprise Ave. NorthSecaucus, NJ, 07094

Phone: +1 347 481 9682Email: [email protected]

www.traiteurdeparis.comFolloW us

made by chefs for chefs. · with bourbon vanilla extract, choux pastry and caramel icing). 0163403...

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